This has been my favorite song this Christmas season, by the band Downhere. I've been listening to their Christmas cd in my car since sometime in October, and I haven't grown tired of it yet.
Tonight, Christmas Eve, I've been meditating on the Christmas story, and the words of this song keep playing through my head. I can't help but ask, what did I, or any of us do to deserve Jesus?
Yesterday I baked some Christmas cookies using a recipe I haven't made in several years: Chocolate Peppermint Cookie Twists. Little chocolate pretzel shaped cookies, dipped in a chocolate glaze and sprinkled with crushed peppermint. It doesn't get much more Christmassy than this. They are a little time consuming, but worth the work. I can also tell you from experience that they're really good for breakfast.
Chocolate Peppermint Cookie Twists
1/2 cup butter
1/2 cup shortening
1 cup powdered sugar
1 egg
1 1/2 tsp vanilla
2 1/2 cups flour
1/2 cup cocoa powder
1 tsp salt
Heat oven to 375 degrees. Mix butter, shortening, powdered sugar, egg, and vanilla. Stir in flour, cocoa, and salt. Knead a level Tbsp of dough with hands until right consistency for molding. Roll into pencil-like strips about 9" long. Twist into pretzel shape and place on ungreased cookie sheets. Repeat with remaining dough. Bake until set about 8-9 minutes. Let stand 1-2 minutes before removing from cookie sheet; cool. Dip tops of cookies into chocolate glaze. Sprinkle with crushed peppermint.
Chocolate Glaze
Heat 2 squares (1 oz each) unsweetened chocolate and 2 Tbsp butter over low heat until melted. Remove from heat. Beat in 2 cups of powdered sugar and 3-4 Tbsp water until smooth and of desired consistency.
My mom introduced me to this appetizer around this time last year, and it has fast become one of my favorites.
There are a lot of different ways to make this, google it and you'll see what I mean, but this recipe suits my tastes just fine. It's really easy to make - there's no cooking, only chopping involved. I've modified it a little from the original recipe my mom uses. Here's how it goes:
Cranberry-Jalapeno Relish
1 bag of cranberries
1 jalapeno pepper, seeded
zest and juice of 1/2 lime
1/3 bunch of cilantro
1/2 cup sugar
cream cheese
crackers
Finely chop up the cranberries, jalapeno, and cilantro in a food processor. Stir in the lime zest, lime juice, and sugar. Chill for a couple of hours to let the flavors meld, then serve on crackers topped with cream cheese.
Mmmm. Super delicious and flavorful.
Notes: Instead of making up individual crackers for an appetizer tray, this can also be served by pouring the cranberry relish over the cream cheese with the crackers on the side. I've also made this with frozen cranberries, and it comes out just as well as with the fresh. You can also add more or less of any of the ingredients. I really cut back on the cilantro since a little of that flavor goes a long way with me. If you want it spicier or sweeter add more jalapenos or sugar.
